Caribe Restaurant

285 NW 27 Ave, Miami, FL 33125 · Permanent Food Service · License 2313577

Official report

out of 100

Grade F

Safety score 20 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
7 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 14 basic (2 repeats); basic violations cost 12 at most
-60
Complaint after follow-up on Oct 1
Counts in full until a follow-up finds the problems fixed
-20
Safety score20

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
- 4 High priority
- 2 Intermediate
- 6 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked steak (53°F - Cooling) and tamales steak (51°F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded.
  Administrative complaintFixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (46°F - Cold Holding) raw steak (48°F - Cold Holding); cooked beef(49°F - Cold Holding) standing unit at cook line, as per operator less than 1 hour.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken empanada (132°F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated.
  Administrative complaintFixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked steak (53°F - Cooling) and cooked tamales (51°F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded.
  Administrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed.
  More time given
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 7 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken (53°F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken (46°F - Cold Holding) raw fish (48°F - Cold Holding); cooked rice (49°F - Cold Holding) standing unit at cook line, as per operator less than 1 hour.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chicken empanada (127°F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated.
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked chicken (53°F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw steak stored above cut lettuce in standing unit at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately +20 flying insects at dry storage area by walk in cooler.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork prepared onsite and held more than 24 hours not properly date marked on standing unit at cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled can opener blade, operator moved to dishwashing area.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not labeled with common name at kitchen area.
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on standing unit at cook line.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork (frozen) on preparation table, operator moved to reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed food containers not covered at walk in freezer.
  Repeat violation
  Food stored on floor.
  Observed food containers stored on walk in freezer floor.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed tong stored next to hot holding unit at front counter, operator moved to dishwashing area.
  Fixed on the spot
  In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Observed at front counter next to ice cream reach in cooler. Operator moved all scoops to dishwashing area.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Observed at front counter next. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside seafood sauce on standing unit at preparation area, operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Observed no door on ice cream reach in cooler at front counter.
  Reach-in cooler shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
  Observed at front counter next, operator discarded.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple wiping cloths at front counter and at sandwich assembly area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled shelves on standing unit at cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets on standing unit at cook line, also observed soiled gaskets on ice cream reach in cooler at front counter.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.